Peach Mango Jalapeno Salsa

Dice the vegetables and fruits. Cutting a mango is easy once you know the trick: the pit runs down the center, so start by slicing off the two wide “cheeks” on either side. Score the flesh in a grid without cutting through the skin, then flip the cheek inside out so the cubes pop up and can be easily scooped away. Trim any remaining fruit from around the pit, and you’ll have perfectly cut mango ready for salsa.

Place the diced vegetables and fruits in a non-reactive pot over medium-low heat. Cook the salsa, stirring gently and often until it starts to release its juices, about 10 minutes.

Stir in chili powder, cumin, and salt, adjusting the seasoning to your taste, then let the salsa simmer for 15 minutes, stirring occasionally.

Just before the salsa is done, add chopped cilantro and gently stir until combined. Remove from the heat and allow to cool, then refrigerate until chilled.

Serve with chips, spooned over tacos, or seafood, grilled meats, anything that could use a fresh kick.

Enjoy!

Check out our other salsa recipes, like our Taqueria-Style Salsa and our Mango Salsa Salad.